Turkey Lentil Curry with Ginger & Garam Masala

by Lynne on December 9, 2013

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Turkey Lentil Curry Soup with Ginger& Garam Masala 1

Do you still have leftover Thanksgiving turkey in your freezer? Do you enjoy the flavor profile of Indian spices? Then this soup is perfect for you. I had leftover turkey. Not as much as last year, thank goodness, but enough to make a couple of sandwiches and this delectable soup. I love the flavor of the curry powder, coconut milk, fresh ginger and spices. My garam masala from Penzeys is a blend of coriander, black pepper, cardamom, cinnamon, charnushka, caraway, cloves, ginger and nutmeg. Along with the jalapeno, cilantro and green onion mixture, this is one interesting tasting dish. The recipe serves four, so I have a couple of containers in the freezer for a rainy day. Perfect.

Turkey Lentil Curry Soup with Ginger& Garam Masala 2

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Turkey Lentil Curry Soup with Ginger & Garam Masala

Serves 4

1 bunch green onions (white and light green parts only), chopped
1 jalapeno pepper, seeded and rough chop
2 ¼-inch-thick slices peeled ginger, minced
½ cup cilantro leaves, packed
4 large garlic cloves, sliced
3 apples, peeled and thinly sliced (I used Gala)

2 teaspoons curry powder
1 13.5-ounce can coconut milk
½ teaspoon kosher salt
3 14.5 oz cans low-sodium chicken broth
1 cup red lentils, picked over and rinsed
½ pound cooked turkey in bite-sized pieces, about 2 cups
2 teaspoons garam masala
Kosher salt and freshly ground black pepper

Chopped cilantro for garnish

1. In a large food processor, chop the green onions, jalapeno, ginger, cilantro and garlic. With processor running, add apple slices though feed tube. Whiz until finely minced.

2. In a large Dutch oven or pot, stir the curry powder for about 1 minute over medium-high heat until fragrant.

3. Whisk in the coconut milk until smooth, bring to boil, reduce heat and cook for 5 minutes. Add green onion mixture and ½ teaspoon salt. Cook for about 5 more minutes.

4. Add the 3 cans chicken broth and lentils. Bring to boil, reduce heat to medium-low and cook for about 25 minutes until lentils have turned yellow and are broken down and soft.

5. Stir in garam masala and turkey and reheat to simmering. Add about 1 additional teaspoon kosher salt and pepper to taste. Serve sprinkled with chopped cilantro.

{ 12 comments… read them below or add one }

Lentil Breakdown December 10, 2013 at 11:30 am

Wow, apples in lentil soup! That is unique and a must-try! Ok, gotta go wiki charnushka. Sheesh. I thought I was Indian-spice savvy.

Lentil Breakdown December 10, 2013 at 11:32 am

P.S. I found out it’s nigella or black caraway. It has lots of nicknames. Must be popular on the spice playground.

Coco in the Kitchen December 10, 2013 at 11:33 am

Lynne, this is a delicious idea for leftover turkey. I love the Indian flare.

Patricia@Fresh Food in a Flash December 10, 2013 at 2:07 pm

I’ve never heard apples as the base of a soup. I usually start with mirepoix, but this is an interesting twist. Lynne, I’m craving the Thai Curry Chicken Noodle Soup you made for our dinner together and I just printed the recipe. Two great soups for Soup season. Yes!

Cathy @ She Paused 4 Thought December 10, 2013 at 6:11 pm

Nothing not to love in this intriguing soup. It is now on my to-do list.

Kelly@RunningBlonde December 11, 2013 at 4:05 pm

This looks amazing! I’m currently traveling but I’m definitely trying this when I get home! Thanks for sharing!

Ashley Bee @ Quarter Life Crisis Cuisine December 12, 2013 at 1:13 pm

Yum! I love a good curry. I have a tin of garam masala I need to use, it might go to this recipe.

sippitysup December 14, 2013 at 3:43 pm

I have used apples like this in a curry based soup myself. It has more depth and is better suited to these flavors than celery. GREG

SN December 14, 2013 at 8:14 pm

That soup was the bomb. I didn’t have curry powder handy so mixed up some powdered turmeric, cumin, coriander, and ground up some nigella seeds and mustard seeds instead. I have to admit, I was dubious of the apples, but the soup was amazingly good: flavorful, hearty without being heavy. Just perfect for rainy days and sniffles! Thank you!

Priscilla | ShesCookin December 15, 2013 at 12:01 pm

Our turkey was finis after a round of turkey sandwiches but I’m sure chicken thighs would work as well. The sweetness of apples plays nicely with the warming spices. Can’t wait to make it 🙂

Adri December 16, 2013 at 4:50 pm

I am utterly intrigued. These flavors are new to me, and I bet this soup is a complete delight. Thanks for the enlightenment and inspiration! Merry Christmas to you!

grayslady December 21, 2013 at 5:54 am

Made this last night. It is fantastic. Didn’t have leftover turkey so I used one boneless chicken breast that I pre-cooked in the pressure cooker. Also used one 32 oz. aseptic package of chicken broth (it was on sale and cheaper than individual soup cans), and the consistency seemed perfect. Great recipe. Thanks.

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